Sunday, 26 September 2010


Paneer is an ingredient that is being used in so many recipes and in India, most homes make it regularly.  Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps. Fresh Paneer can be added to a variety of vegetables to make a curry.  It can also be added to samosas, porathas and even pizzas!


1.5  litre whole (full cream milk). (I used organic milk)
3 tablespoons lemon juice


1.   Put the milk to boil. When it starts boiling, lower the heat completely.

2.      Add 2 tablespoons of  lemon juice and  stir the milk.  Watch the milk curdling and small yogurt like pieces will form.  Switch off the heat and add the third teaspoon if you will it's necessary.  I needed the third tablespoon.

3.   Take a muslin cloth and lay it over a colander.   If you wish to use the whey for any recipes, then put the colander on top of a saucepan to collect it.   Drain the milk on muslin cloth and allow it to drain for about 5 minutes.  At this stage, you can add spices such as cumin or fresh grated ginger to spice up your paneer.  I left mine plain.

4.   Your paneer is now ready.   If you want solid paneer, put some weight on the drained paneer and leave it on for an hour.  Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

Tip: You can also use vinegar or citric acid crystals instead of lemon juice.
Makes: About 190 gms of paneer.

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  1. I make chhana like this...but never tried for panner cubes...loved the frozen idea...

  2. love this step by step procedure ...but u know mina making paneer is big task for me as i have to do a lot of effect to curdle the milk even though if i add lemon juice or curd ...ya specific tips for that


  3. You make it look so simple Mina. Thanks for sharing :)

  4. Looks yumm !! should try...


  5. Nice simple and easy to understand instructions to make paneer.


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